Make this with the stock left after you have boiled your ham.
- 2 litres of ham stock (remove the cloves, bay leaves and peppercorns!)
- All the vegetables used to flavour the ham joint
- Dried red lentils: from 420gms for thin soup to 620 gms for really thick soup.
All you do is simmer the lentils in the stock for 20 minutes, stirring from time to time to avoid it catching on the base of the pan. Whizz with a blender or stick and adjust the seasoning.